Higher Up Health

05/03/2024

Easy pork tostadas, looks good😄

Ingredients

1 whole pork sirloin roast frozen
1 12 ounce can dry hard apple cider {totally okay to sub in beer for this}
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup salsa verde
2 tablespoons Spiceologist Chile Margarita Seasoning {sub in taco seasoning if you can't get this. HIGHLY recommend getting it though. Nothing else compares}
8 tostada shells
your favorite taco toppings!

Preparation

1 Open the pork roast and put it into your Instant Pot. Pour the hard cider on top, and close and seal the lid. Set the program to "Meat" mode, and the timer for 60 minutes.
2 Let the pot release the pressure naturally. This will also hold over very well on low slow cooker mode for a number of hours.
3 Open the pot carefully after the pressure has released. If you are in a hurry, let it sit for 20 minutes before using the pressure release valve. Shred the pork with two forks, and dump in the salsa verde, salt, pepper, and chile margarita seasoning. The roast should be fall-apart-tender at this point. If it isn't, you need to re-seal the pot and cook an additional 20 minutes under pressure.
4 Turn the pot onto "Saute", and adjust down to low. Let the meat cook for 15 minutes, or until This is going to simmer down the excess liquid. How much time this needs will vary based on how much liquid was released during the cooking process.

05/03/2024

A nutritional broccoli beef, sounds delicious😊

Ingredients

2 tablespoons canola oil
1.5-2 pound flat iron steak cut against the grain
3-4 cups fresh broccoli florets
4 tablespoons soy sauce
4 tablespoons water
2 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons Gourmet Garden chunky garlic stir-in paste
2 tablespoons honey
1/2 teaspoon ground ginger
1 1/2 tablespoons cornstarch

Preparation

1 Slice the steak against the grain, and set aside.
2 Place half the oil into a large wok, and set over high heat until the wok and oil are very hot - almost smoking.
3 Carefully add 1/3 to 1/2 of the meat to your wok, and stir fry for about 1 minute. Add in a couple cups of broccoli, and continue stir frying another 1-2 minutes.
4 Add in enough sauce to coat the beef and broccoli, and cook until thickened.
5 Set aside, and cover to keep warm while you cook the remaining portions of the dish.
6 Serve with sesame seeds for garnish over a bed of white rice.

05/03/2024

Gonna have to try this drink this summer😁

Ingredients

1 cup ice cubes
8-10 fresh bing cherries pitted
1/2 oz fresh cherry syrup
2 ounces coconut cream
2 ounces pineapple juice
2 ounces white rum

Preparation

1 Place all the ingredients into a blender, and blend until combined. Serve with a dollop of whipped cream and a fresh cherry and pineapple garnish.

05/03/2024

This lobster ravioli looks mouthwatering😋

Ingredients

1 large can of cut and peeled San Marzano tomatoes
2 garlic cloves, peeled and hard end removed
1 tablespoon olive oil
1/2 cup white wine
3 tablespoons fresh flat leaves Italian parsley
Salt and pepper
1 package of fresh lobster ravioli

Preparation

1 In a medium size sauce pan add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard.
2 Add the tomatoes, white wine, salt and pepper and half of the parsley. Cook over medium low heat for 20 to 30 minutes, stirring occasionally.
3 In the meantime, bring a pot of salted water to a boil and cook the ravioli per package directions,
4 On a warm plate, spread a ladle of tomato sauce, arrange the ravioli over it. Add a couple of spoonful of tomatoes sauce over the ravioli and add more parsley.

This page is about creating a fun happy healthy environment for people who seek higher up health

05/01/2024

A healthy salmon dish with greens😋

Ingredients

4 Skinless salmon fillets
4 lime or lemons, sliced into thin slices
2 red potatoes, cleaned and sliced on ¼ thick rounds
1 cup frozen peas
2 cup mixed baby green and arugula salad, washed and dried
4 radishes, thinly sliced
1 to 2 tablespoons red wine vinegar
Olive oil
Coriander
Salt and pepper

Preparation

1 Preheat the oven at 375°.
2 Season the salmon fillets with generous amount of coriander, salt and pepper.
3 In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
4 Line a cookie sheet with aluminum foil. Spread the lime on the cookie sheet. Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
5 Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.
6 Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.
7 Divide the salad amongst 4 dishes and place the salmon fillets over it.

05/01/2024

I love a good oatmeal cookie😁

Ingredients

1 cup almonds
1 1/4 up quick cooking rolled oats
1 cup all-purpose unbleached flour
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup solid vegetable shortening
1/2 cup packed brown sugar
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup forest berries jam
powder sugar for dusting

Preparation

1 Position a rack in the center of the oven and preheat to 350°. Line two (2) baking sheets with either parchment paper or use a Silpat sheet. If neither available grease the two baking sheets with unsalted butter).
2 Place the almonds in the bowl of a food processor and grind finely. Transfer the almonds to shallow dish, spread them and set aside.
3 In a medium bowl whish together the oats, flour and salt. Set aside.
4 In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium speed until light and creamy. Beat in the vanilla extract. At low speed incorporate the oats until well blended. Let it rest for 15 to 30 minutes if time permitting.
5 Pinch off pieces of dough and shape into 1-inch balls. Roll one of the balls in the ground almond, coating completely. Place the ball on the cookie sheet and flatten it slightly with the palm of your hand. Press your thumb into the center of the cookie to form an indentation. If pressed too hard the cookie will lose his round shape, push the edged back together to have it all round).
6 Spoon about 1/2 teaspoon of the forest berries jam into the indentation filling it. Repeat with remaining dough balls arranging them 1 1/2 inch apart on the baking sheet.
7 Bake the cookies, one sheet at the time, for 14 to 16 minutes, until golden brown.
8 Transfer to a wire rack to cool completely. Dust the cookies with sifted powder sugar before serving.

05/01/2024

The potatoes look really good in this!

Ingredients

For the Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh thyme leaves
salt and pepper
3/4 cup extra virgin olive oil
For the Roasted Potatoes:
16 small new red potatoes, not peeled and all the same size
8 ounces watercress, chopped
1/2 cup crumble blue cheese
1/3 head of arugula, finely sliced
For the Pork Chops:
4 bone-in pork chops
salt and pepper
fresh thyme leaves chopped

Preparation

1 Preheat the oven to 375°.
2 Vinaigrette: Whisk together the vinegar, mustard, honey and thyme in a medium bowl and season with salt and pepper. Add the olive oil and whisk until emulsified.
3 For the potato salad: In a large pot of water, boil the potatoes until cooked through but not soft, 10 to 15 minutes. Drain and cool off with cold water to be able to handle them.
4 Cut them in half, place them bowl with olive oil and sprinkle generously with salt. Place them in a cookie sheet and bake for another 10 minutes in the hot oven.
5 Arrange the watercress on a platter, top with potatoes and drizzle vinaigrette over the top and serve immediately.
6 For the Chops: Season generously with salt, pepper and fresh chopped thyme.
7 Cook on medium high heat for 4 minutes on each side. Each side should be golden crust. Place in the hot oven for 5 minutes.
8 Remove from oven, give it a last searing on the stove. Turn the heat off and cover with aluminum foil.
9 Transfer to a platter and spoon vinaigrette over each serving.

04/30/2024

Candied yams with sesame seeds, how fun!😁

Ingredients

1 Yam
2 tsp Roasted Sesame Seeds ( optional )
8 tbsp White Sugar
1 tbsp Maltose Syrup
4 tsp Corn Flour or Plain Flour
2 tsp Cooking Oil
Oil for Deep Frying

Preparation

1 Grease serving plate with olive oil to prevent yam from sticking onto plate.
2 Remove yam skin. Wash and cut into thick strips. Drain well, dust with flour and remove excess.
3 Heat oil and deep fry yam sticks, turning them occasionally. I had them done in 2 batches. Insert toothpick into yam to test if it is soft. Drain and set aside.
4 Remove oil or you can use a separate pan or wok. Heat 2 tsp of cooking oil and melt sugar, stirring continuously using low heat.
5 Add maltose syrup when sugar has liquefied. Stir thoroughly.
6 Throw in yam sticks and mix well. Turn off fire and transfer them to plate. You can add roasted sesame seeds at this point if you like. Serve your Yummy Crystallized Yam Sticks ( 麦芽糖拔丝芋头 ) with a bowl of ice water!
7 * Before eating, dip the hot yam sticks into ice water for the sugar coating to harden, turning them into crunchy snacks. If your yam is soft inside, and crispy on the exterior .......... Congrats, it is a success!
8 * Tip: Make sure you separate the yam sticks before they cool down. I made a terrible mistake by taking food shots after transferring the yam sticks onto a serving plate instead of separating them first. By the time I finished my photo shoot, the temperature of the yam sticks have already dropped and they stuck together like superglue. Lol! Well, hope you will enjoy this yummy snack as much, and have fun experimenting, sunshine!

This page is about creating a fun happy healthy environment for people who seek higher up health

04/30/2024

A healthy caprese salad😊

Ingredients

Mixed spring green salad
Tomato sliced in thick slices
Burrata mozzarella, halved
pine nut
Slices of Sourdough or Baguette toasted
Olive oil
Thick balsamic vinegar
Salt and pepper

Preparation

1 Clean the spring green salad and place it on a plate. Top it with slice tomatoes.
2 Add the halved burrata mozzarella. Arrange the sliced bread around it.
3 Sprinkle generously with cracked pepper and salt. Drizzle olive oil and balsamic vinegar.

This page is about creating a fun happy healthy environment for people who seek higher up health

04/30/2024

This dish looks delicious😋

Ingredients

1 cup crème fraiche or sour cream
2 tablespoons prepared horseradish
2 teaspoons salt
2 tablespoons whole mixed (or black or half black half mixed) peppercorns
1/2 cup panko ( Japanese breadcrumbs)
1 tablespoon minced garlic
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1/2 teaspoon lemon zest
2 (3-pound each) Frenched racks of lamb
2 tablespoons Dijon mustard

Preparation

1 Preheat oven at 425°.
2 Stir together the prepared horseradish and the crème fraiche with 1/2 teaspoon of salt in a bowl. Mix well and refrigerate until ready to use.
3 Crush the peppercorns using a mortar and pestle. Transfer the crushed peppercorns to a bowl. Add the panko, minced garlic, unsalted butter, chopped rosemary, chopped thyme and lemon zest and the remaining 1/2 teaspoon salt. Mix well until all the ingredients are combined.
4 Place the racks of lamb, fat side up, on an aluminum foil lined baking sheet. Salt and pepper the racks of lamb and spread the mustard on both racks. Spread the panko mixture over the mustard to coat well and pressing down to adhere.
5 Bake at 425° for 20 minutes. Cover with foil for another 10-15 minutes longer, thus preventing excessive browning.
6 Let stand for 5 minutes before slicing. Cut the racks into double of single chops.
7 Serve with horseradish crème fraiche sauce.

04/29/2024

This strawberry Chantilly looks amazing!😋

Ingredients

1 cup heavy cream
¼ to 1/3 cup powder sugar
1 teaspoon vanilla extract
1 large basket of fresh strawberries, cleaned cored and quartered
1 tablespoon granulated (optional)

Preparation

1 Place in a large bowl the strawberries and sprinkle with sugar. Stir and let it rest covered in the refrigerator until ready to eat.
2 Meanwhile in a large bowl or the bowl of a KitchenAid with the whisk attachment, add the heavy cream, powder sugar and vanilla. Whisk until soft peaks form.
3 In a large glass place couple of tablespoons of Chantilly, a layer of strawberries, a layer of Chantilly.

This page is about creating a fun happy healthy environment for people who seek higher up health

04/29/2024

Great healthy tomato salad😁

Ingredients

4 Large Tomatoes
50g Pea Sprouts
2 slices of Red Onion ( chopped )
2 tsp Japanese Goma Dressing
1 tbsp Japanese Wafu Dressing

Preparation

1 Rinse the pea sprouts and place on serving plate.
2 Rinse tomatoes and cut off both ends. Slice the tomatoes thickly and place on the pea sprouts.
3 Top with chopped onions and drizzle both the salad dressings. Serve chilled!